Phenolic Color Research Articles

Biochemical Characterisation and Sensory Evaluation of Differently Coloured and Shaped Tomato Cultivars

Antioxidant capacity, total phenolic content, colour, sugar, volatiles, ascorbic acid and carotenoid (β-carotene and lycopene) contents of differently coloured and shaped tomato cultivars (cvs) grown in the Eastern Mediterranean region, Turkey were determined, along with a sensory evaluation. Tomato cultivars of two different types (cherry and beefsteak) and four different colours (red, yellow, orange and brown) were analysed. All plants were simultaneously grown in the same field and subjected to identical horticultural practices to minimise the effects of environmental conditions and to maximise those related to genotype. The red cherry cultivar had the highest lycopene content, while the orange beefsteak cultivar had the highest β-carotene content. The highest antioxidant capacity, total phenolic content and hardness scores were found in cherry-type tomatoes, except the yellow one. The red cherry cultivar had the highest sugar content. Red and brown cherry cultivars were also significant in terms of their high carotenoid and sugar contents, along with a high antioxidant activity. The brown cherry cultivar had the highest total phenol content. The highest quantities of 2-hexenal, 3-hexen-1-ol, and 6-methyl-5-hepten-2-one were detected in red cultivars. The brown cherry cultivar had the highest sweetness, typical aroma and hardness scores, while the yellow beefsteak cultivars the lowest sweetness typical aroma scores. In terms of sensory parameters, red and brown cultivars scored higher than yellow and orange ones.
 
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 In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue.
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Application of soy protein isolate in the fining of red wine

Soy protein isolate was evaluated as a potential fining agent as an alternative to the predominant protein commercial fining agents (ovalbumin, porcine gelatin, and pea protein isolate). Two red wines (cv. ‘Merlot’ and cv. ‘Lambrusco Maestri’) were finned, bottled, and analyzed for phenolic content, color, turbidity, and sensory profile. Independent of the protein used, fining promoted a reduction in a majority of the phenolic compound, a slight (but significant) reduction of chromatic properties, and a decrease in the turbidity of the wines. A decrease in astringency, persistence, bitterness, and wine body, as well as an increase in brightness, clarity, and acidity, was also observed in all treatments. The application of soy protein isolates yielded similar results to those obtained with other commercial fining agents, both in the physicochemical and the sensory measures, which favors its usage as an alternative to the traditional fining agents of animal-protein origin.

Impact of the contact time of different oak wood chips on red wine phenolic composition evolution after bottling

The main object of the present work was to evaluate the potential influence of the oak wood chips-wines contact time (30 and 60 days) on the evolution of the red wine phenolic composition during storage in bottle. Thus, global phenolic composition, color parameters, and individual anthocyanins of bottled red wines that had previously been in contact with oak wood chips during different times were analyzed. The results obtained demonstrates that in general, after 6 months of bottle storage, red wines with a previous oak wood chips contact time showed a more evident decrease on anthocyanin content, independently of the oak wood chips species used and toasting level. This tendency was also confirmed by the decrease in the values obtained for color intensity anda∗(redness) CIELab coordinate value. However, a positive impact of oak wood chips contact time on wine hue color andb∗(yellowness) CIELab coordinate values, was detected. Thus, after 6 months of bottle storage, red wines that were in a previous contact with oak wood chips (particularly during 60 aging days), exhibited lower color hue andb∗values compared with control wine (without any oak wood chips contact).

Quality Evaluation of Grains, Flour and Dough of Some Varieties of Wheat (Triticum aestivum L.) for Chapati and Bread Making

Ten varieties of wheat were obtained from Economic Botanist (Rabi Cereals) Section, Department of Plant Breeding and Genetics, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur for their chapati and bread making quality. The range of variability was exhibited in grain characters like test weight (37.78–44.35 g), grain hardness (10.17 to 11.30 kg/grain) and phenol colour reaction (excellent to unsuitable). The flour characteristics like contents of protein (10.30 to 13.45%), dry gluten (4.52–7.10%) and sedimentation value (7.64–21.56 ml) as well as that of dough characteristics like water absorption (60–70%) and ball dough colour and appearance (light white to creamy white) varied significantly.

Distribution of genes producing phenol colour reaction in grains of wheat and its related species, mode of inheritance and breeding for low polyphenol activity

One of the important chapati quality traits pertains to the darkening of whole meal dough and its subsequent effect on browning of chapatis (unleavened Indian bread). The grain pericarp of most of the bread wheat varieties grown in India reacts to phenolic compounds and produce dark brown or brown colour. The present investigation undertook a most intriguing challenge to breed a variety, which do not react to phenol and does not darken the dough. A large number of wild wheat species, bread wheat cultivars, durum wheat and synthetic hexaploid (SH) wheat were screened to identify wheat genotype(s) with negative reaction to phenol. A variety of phenol reactions were recorded among the wheat species having different genomes. Most of the Aegilops squarrosa and Triticum timopheevi accessions showed negative colour reaction. Two phenol non-reactive (-ve) SH wheats (SH26 and SH32) were crossed with hexaploid bread wheat variety, HD 2851 with positive reaction (+ve) to phenol. Phenol test of F1 grains reacted positively and produced dark brown colour on pericarp indicating that the phenol colour reaction is a dominant trait. The F2 population segregated into two categories where the grains of 746 plants developed colour and 13 were non reactive (-ve colour or no colour). The Chi-square analysis revealed that development of phenol colour in grains is governed by three dominant alleles as the observed frequency of plants fit well into theoretical ratio of 63 (+ve) : 1 (-ve). The subsequent BC1-F2 and BC2-F2 generations were simultaneously tested with phenol to facilitate selection of the genotypes with –ve reaction. A few genetic stocks and selections derived from multi-parent-cross did not develop colour upon testing with polyphenol. These genetic stocks have been improved further in respect of other agronomic traits. In Addition, an alternative chemical to phenol was discovered, which gave comparable results, safer to use, would not affect germinability adversely and thus amenable to high through put application in breeding programme.

Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

Aim: The aims of this study were to (i) study the effect of different application dosages of a commercial specific inactivated dry yeast (SIDY) on several compounds (polysaccharides, phenolic and volatile compounds) and attributes (color parameters) related to the quality of white wines, and (ii) acquire better knowledge about the use of different dosages of SIDY in white wines with the objective to improve their quality.Methods and results: Three different dosages were applied (10, 20 and 40 g hL-1). Treated wines were followed after a contact time period of two months and after a bottle aging period of three months. Total phenolic content, color intensity, CIELab coordinates, polysaccharides, low molecular weight phenolic compounds and volatile compounds were evaluated.Conclusions: Higher dosages of this SIDY resulted in a greater release of polysaccharides into the wine. In parallel, a positive effect on the reduction or prevention of wine oxidation was observed due to the interaction with certain phenolic compounds. The application of the highest dosage seems to lead to an adsorption or retention effect of the major identified volatile compounds. This effect seems to be more evident after the contact time period than after the bottle storage period.Significance and impact of the study: This study can contribute to improve our knowledge on how applying different dosages of SIDY affects the physical and chemical quality of white wines.

Evaluation of antimicrobial and antioxidant attributes of Tanzanian honey from two agro-ecological areas

Luvanda FT, Lyimo ME. 2018. Evaluation of antimicrobial and antioxidant attributes of Tanzanian honey from two agroecological areas. Biofarmasi J Nat Prod Biochem 16: 69-82. In order to appraise the characteristic of Tanzanian honey based on antioxidant attributes and antimicrobial activity on bacteria and fungi in relation to its physicochemical attributes, the study was conducted. The examined honey was sampled from two kinds of bees namely stinging and stingless honey bees and was gathered from the western area (Tabora and Shinyanga) and the central area (Singida and Dodoma). They were examined for their antimicrobial activity, anti-oxidant attributes (total phenol, vitamin C) and physicochemical attributes of pH, color, pH, sugar, and minerals. 54 % of tested honey samples inhibited microbial growth but the remaining 46% did not inhibit the growth. Microbial impediment areas range from 8.5 to 14.16 mm (stinging honey bee) and 10.56-15.13 mm (stingless honey bee). Honey yielded by stinging honey bee in the cities of Shinyanga, Bukombe, and Nzega and the cities of Singida and Issuna is more effective in impeding microbial growth than that of other cities. Candida albicans is more sensitive (23.1%) to honey of stingless honey bee, followed by Staphylococcus saprophyticus (33%), Salmonella typhi (32%), Escherichia coli (19.2%) and Aspergillus flavus (16.0%). The substance of antioxidant, total phenol and vitamin C in honey of stingless honey bee were importantly (P <0.05) higher than that of honey of stinging honey bee. Antioxidants (FRAP) ranged from 322.16-973.57 µMFe (II) /100g, total phenols was from 13.87-33.55 mg /100g and vitamin C was from 2.54-10.99 mg /100. At pH value, there was no substantial dissimilarity (P> 0.05) between the two samples of honey. Potassium possesses the highest value while Zn possesses the lowest value in samples of honey of stinging and stingless honey bee. The gradation color of honey of stingless honey bee ranged from extra light amber-light amber while that of honey of stinging bee ranged from white water-light amber. There was a positive and substantial correlation (P <0.001) between the color of honey, antioxidants, total phenol, and mineral substance. Stingless honey bee's honey from the western region is superior to stinging honey bee's honey in antioxidant and antimicrobial attributes and therefore is prompted to be utilized as a valuable diet product, preventive and curative medicine.

Determining the antioxidant compounds of beer

The increasing consumption of beer indicates the necessity of the thorough analysis of its composition. In this study, the total phenolic content, flavonoid content and colour intensity of 24 beer samples have been determined. The samples contained pale barley, dark barley, pale wheat and dark wheat beers. The aim of the study was to determine the amount of the antioxidant compounds in beer, as well as to find correlation between different beer types and the above mentioned parameters.
 Dark barley samples contained phenolic compounds in the highest concentrations, and it can also be concluded that dark beers contain phenolic compounds and flavonoids in higher concentrations than pale beers in the case of barley and wheat samples.
 According to the performed statistical analysis, these beer types cannot be differentiated based on the analysed parameters. The highest percentage of correctly classified samples could be observed in case of dark barley samples, but this value has only been 75%, and the total result of correctly classified cases was only 41.7%. The analysis of more samples and parameters is required to carry out a successful differentiation.

<b>Bioactive compounds, antioxidant and physic-chemical characteristics of the dovyalis fruit

The objective of this work was to evaluate the bioactive compounds, antioxidant activity, and physicochemical characteristics of dovyalis fruit to obtain technological knowledge about this fruit when grown under the conditions found in the municipality of Marechal Cândido Rondon, Parana State, Brazil. Dovyalis fruits from the State University of Western Parana, which was established in 2012, were harvested in March 2016. Dovyalis fruits were collected from several plants and were divided among three lots. After the harvest, were immediately taken to the Post-Harvest Laboratory for evaluation of the antioxidant activity by the DPPH, ABTS and FRAP methods. The physicochemical characteristics of the fruits and the total phenolic compounds, flavonoids, ascorbic acid, anthocyanins, respiration, and fruit color were evaluated. The experimental design was completely randomized, with the study containing three groups and three replicates per group. Dovyalis fruits present high antioxidant capacity and are characterized as acidic fruits, due to the high FRAP activity. Dovyalis fruits have a very attractive color and high acidity, which makes them appropriate for processing. Regarding the antioxidant activity present in the fruit, the most bioactive components are flavonoids and anthocyanins. High ascorbic acid content was observed in mature dovyalis fruits. Dovyalis fruits are considered climacteric.

Development and characterization of the gummy–supplements, enriched with probiotics and prebiotics

ABSTRACTThe aim of this study was to develop gummy–supplements (G-S) based on probiotics (Lactobacillus plantarum LUHS135 and L. paracasei LUHS244), prebiotics (psyllium husk), and apple pomace as an pectin source, and to evaluate viable lactic acid bacteria (LAB) count, total phenolic compounds (TPC) content, antioxidant activity, colour coordinates, texture parameters, and overall acceptability of the developed G-S. Antimicrobial properties of the used LAB strains against Pseudomonas aeruginosa, Proteus mirabilis, Escherichia coli, Salmonella enterica, Staphylococcus aureus, Enterococcus faecalis, and Streptococcus mutans were investigated. Higher lightness, yellowness, and acceptability of the G-S with gelatin were found. G-S with agar showed harder texture, and agar/gelatin selection has a significant influence on TPC content in G-S. The antioxidant activity of G-S was depended on the strain of LAB and the use of psyllium husk. LUHS244 inhibited all the tested pathogenic strains. The developed G-S formula simply allowed to produce higher value products.

Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile, Antioxidant Capacity and Color.

The phenolic compounds, color and antioxidant capacity of gluten-free pasta prepared with non-conventional flours such as chickpea (CHF), unripe plantain (UPF), white maize (WMF) and blue maize (BMF) were analyzed. Fifteen phenolic compounds (five anthocyanins, five hydroxybenzoic acids, three hydroxycinnamic acids, one hydroxyphenylacetic acid and one flavonol) were identified in pasta prepared with blue maize, and 10 compounds were identified for samples prepared with white maize. The principal component analysis (PCA) led to results describing 98% of the total variance establishing a clear separation for each pasta. Both the proportion (25, 50 and 75%) and type of maize flour (white and blue) affected the color parameters (L*, C ab *, h ab and ΔE* ab ) and antioxidant properties (DPPH, ABTS and FRAP methods) of samples, thus producing gluten-free products with potential health benefits intended for general consumers (including the population with celiac disease).

Molecular cloning and expression analysis of duplicated polyphenol oxidase genes reveal their functional differentiations in sorghum

Polyphenol oxidase (PPO) is believed to play a role in plant growth, reproduction, and resistance to pathogens and pests. PPO causes browning of grains in cereals. In this study, genetic mapping of sorghum grain for phenol color reaction (PHR) was performed using a recombinant inbred line population. Only one locus was detected between SSR markers SM06072 and Xtxp176 on chromosome 6. Two linked orthologous genes (Sb06PPO1 and Sb06PPO2) within the mapped region were discovered and cloned. Transformation experiments using Nipponbare (a PHR negative rice cultivar) showed that Sb06PPO1 from LTR108 and two Sb06PPO2 alleles from both varieties could complement Nipponbare, whereas Sb06PPO1 from 654 could not. Subsequent quantitative real-time PCR (qPCR) experiments showed that Sb06PPO1 and Sb06PPO2 functioned diversely, Sb06PPO1 was mainly expressed in young panicles before flowering. Sb06PPO2 was strongly expressed in flowering panicles, especially in hulls and branches at filling stage. Moreover, the expression of Sb06PPO1 was found to be significantly up-regulated by exogenous ABA and salt, whereas Sb06PPO2 was not changed significantly, further demonstrating functional differentiation between the two genes.

The influence of yeast type and storage temperature on content of phenolic compounds, antioxidant activity, colour and sensory attributes of chokeberry wine

The aim of this study was to investigate the influence of various Saccharomyces cerevisiae and Saccharomyces bayanus on the content of phenolic compounds (UPLC-PDA-FL), antioxidant activity (ABTS and FRAP), colour (CIEL*a*b*) and sensory attributes of chokeberry wine. The pH, content of sugar, polyphenols, total acidity, colour, and antioxidant activity were evaluated in chokeberry must, wine after fermentation, and wine after 10 months of storage at 4 and 25 °C. High contents of polyphenol compounds and antioxidant activity were obtained in chokeberry wine after storage at 4 °C. The colour and sensory attributes of these wines were intensively red, attractive and accepted by the consumer. The temperature during storage significantly influenced increase in the quality of the products. However, the different types of yeasts used to ferment chokeberry wine did not significantly affect the bioactive compounds, antioxidant activity or colour of chokeberry wine.

Identification of rice varieties on the basis of seed characteristics through various chemical tests

An investigation was undertaken for identification of rice varieties on the basis of seed characteristics through various chemical tests. Seed samples of eleven rice cultivars (Subhadra, Sankar, Parijat, Suphala, Rudra, Kalinga-III, Khandagiri, Lalat, Bhuban, Sidhanta, Manaswini) which are under cultivation in the state of Odisha, were collected from Central Farm, Orissa University of Agriculture and Technology, Bhubaneswar and subjected to the following chemical tests viz., Phenol test, Modified phenol test (FeSO 4 and CuSO4), NaOH test and KOH test. One control was also taken in case of NaOH test and KOH test. Based on phenol colour reaction, Sidhanta, Lalat, Subhadra showed dark brown colour, where as Parijat, Sankar, Khandagiri, Kalinga-III showed light brown colour and rest four varieties exhibited no colour change. The modified phenol test using FeSOand CuSO4 solution helped in further sub-division of standard phenol group. In case of FeSO4 test, Parijat, Sankar, Rudra, Sidhanta, Bhuban showed dark brown colour and Kalinga-III, Khandagiri, Manaswini, Lalat, Subhadra, Suphala showed light brown colour. In case of CuSO 4 test, all the eleven varieties showed light brown colour. In case of NaOH test among eleven varieties Subhadra, Rudra, Khandagiri, Lalat, Sidhanta showed deep wine colour where as the other six varieties of rice showed wine colour. In case of KOH test except two varieties, Suphala and Khandagiri, other eight varieties showed deep wine colour. Control had no colour reaction in both NaOH and KOH test.

Osmotic pretreatment to assure retention of phenolics and anthocyanins in berry jams

Abstract A Rotational Central Compound Design was used to optimize time and sucrose concentration for osmotic pretreatment of blueberries and strawberries to preserve anthocyanin and phenolic compound content and color during subsequent jam preparation. No significant differences were found for color, but statistically significant differences in the phenolic compounds and anthocyanins content in the resulting jam were observed. Superposition of the resulting response surfaces allowed for prediction of optimized osmotic pre-treatment time and sucrose concentration. The predicted values were confirmed in triplicate. The results indicate that pretreatment times of 242 and 219 min and sucrose concentrations of 1.65 and 1.46 M recovered the greatest amount of the target compounds in blueberry and strawberry jams, respectively.

Study of combining ability for yield and its components traits in bread wheat (Triticum aestivum L.)

The genotypes PBW502, WCW98-48, Selection-1, HUW234, PBW435, PBW590, DBW17 were found to be good general combiners for yield, while genotypesUP2338, HD2967, WCW98-19, UP2425, HUW516, PBW435, PBW226 for ash content and DBW17, WCW 98-48, PBW435 were common good general combiner for grain yield per plant with low phenol colour reaction (Light Brown). These parents may be incorporated in cross breeding programme like pedigree method. The crosses HUW234 x PBW343, PBW435 x PBW343, HUW635 x PBW590, HD2733 x PBW226, HUW213 x PBW590, PBW373 x PBW343, WCW98-48 x PBW590 which showed good sca effects for yield, ash content and low reaction of phenol on the grains, may be exploited for better yield, chapatti quality and involving in multiple cross breeding programme for obtaining transgressive segregants and broad genetic base population in wheat for improvement in yield.

EFFECT OF ELEVATED TEMPERATURE STORAGE ON STABILITY OF PINK GUAVA JUICE ADDED WITH MELASTOMA MALABATHRICUM FRUIT

This study focus on the stability of natural pigment from Melastoma malabathricum fruit in pink guava juice at 30°C and 60°C storage temperature. Analysis on the content of vitamin C, total phenolic content, lycopene, anthocyanin and color were conducted for 30 days. In general, the results showed higher reduction in all quality parameters at higher storage temperature. Freshly made PGJ contains 86.55±5.18 mg/100mL of vitamin C, 5.36±0.27 mg/L of lycopene, 933.50± 60.11 mgGAE/L of total phenolic content (TPC) and 1.36±0.32 mg/L of total monomeric anthocyanin. At day 30 of storage, vitamin C was reduced to 56.4% and 9.4% at 30oC and 60oC respectively. Total monomeric anthocyanins content was reduced to 38.2% and 7.2% at 30oC and 60°C respectively. Total phenolic content remained at day 30 was 12.1% and 7.5% at 30oC and 60oC respectively. While lycopene was found to be least affected by storage temperature compared to other quality attributes analyzed. The total color difference was increased drastically at 60oC between days 0 to 5 while linear increase was observed at 30oC storage. These studies provide useful information on the availability of the health beneficial compounds in fruit juice as well as their stability as natural food colourant during storage.

Multiple origins of the phenol reaction negative phenotype in foxtail millet, Setaria italica (L.) P. Beauv., were caused by independent loss-of-function mutations of the polyphenol oxidase (Si7PPO) gene during domestication.

Foxtail millet shows variation in positive phenol color reaction (Phr) and negative Phr in grains, but predominant accessions of this crop are negative reaction type, and the molecular genetic basis of the Phr reaction remains unresolved. In this article, we isolated polyphenol oxidase (PPO) gene responsible for Phr using genome sequence information and investigated molecular genetic basis of negative Phr and crop evolution of foxtail millet. First of all, we searched for PPO gene homologs in a foxtail millet genome database using a rice PPO gene as a query and successfully found three copies of the PPO gene. One of the PPO gene homologs on chromosome 7 showed the highest similarity with PPO genes expressed in hulls (grains) of other cereal species including rice, wheat, and barley and was designated as Si7PPO. Phr phenotypes and Si7PPO genotypes completely co-segregated in a segregating population. We also analyzed the genetic variation conferring negative Phr reaction. Of 480 accessions of the landraces investigated, 87 (18.1 %) showed positive Phr and 393 (81.9 %) showed negative Phr. In the 393 Phr negative accessions, three types of loss-of-function Si7PPO gene were predominant and independently found in various locations. One of them has an SNP in exon 1 resulting in a premature stop codon and was designated as stop codon type, another has an insertion of a transposon (Si7PPO-TE1) in intron 2 and was designated as TE1-insertion type, and the other has a 6-bp duplication in exon 3 resulting in the duplication of 2 amino acids and was designated as 6-bp duplication type. As a rare variant of the stop codon type, one accession additionally has an insertion of a transposon, Si7PPO-TE2, in intron 2 and was designated as "stop codon +TE2 insertion type". The geographical distribution of accessions with positive Phr and those with three major types of negative Phr was also investigated. Accessions with positive Phr were found in subtropical and tropical regions at frequencies of ca. 25-67 % and those with negative Phr were broadly found in Europe and Asia. The stop codon type was found in 285 accessions and was broadly distributed in Europe and Asia, whereas the TE-1 insertion type was found in 99 accessions from Europe and Asia but was not found in India. The 6-bp duplication type was found in only 8 accessions from Nansei Islands (Okinawa Prefecture) of Japan. We also analyzed Phr in the wild ancestor and concluded that the negative Phr type was likely to have originated after domestication of foxtail millet. It was also implied that negative Phr of foxtail millet arose by multiple independent loss of function of PPO gene through dispersal because of some advantages under some environmental conditions and human selection as in rice and barley.

Control of thermochromic behaviour in crystal violet lactone (CVL)/alkyl gallate/alcohol ternary mixtures

Three-component thermochromic mixtures generally consist of a leuco dye, a phenolic colour developer, and a high-melting organic solvent (listed in order of increasing mass). Their colouring behaviour is controlled by competing binary interactions, with the dye–developer interaction responsible for colour formation and the developer–solvent interaction responsible for solid-state colour erasure. In the present study, the reversible thermochromic properties of twelve systems of three-component mixtures comprising crystal violet lactone (CVL, dye), one of four alkyl gallates (developer), and one of three long-chain alkyl alcohols (solvent) were examined, as bulk samples, with slow heating and cooling rates. The thermochromic behaviour (i.e., melt-lightened vs melt-darkened thermochromism) of these mixtures was examined as a function of the difference in length of the alkyl chains attached to the developer and solvent. When the alkyl chain lengths were well-matched, the developer–solvent interaction dominated in the solid state and melt-darkened thermochromism was observed. When the alkyl chain lengths were poorly matched, the dye–developer interaction dominated in the solid state, and melt-lightened thermochromism was observed. Ternary thermochromic phase diagrams define compositional regions of optimal thermochromic behaviour (i.e., demonstrating high colour contrast), showing the intricate balance between developer–dye and developer–solvent interactions, and component concentration, in determining thermochromic behaviour.

Reductive alkylation of aminofluorans: A simple route to intrinsically thermochromic fluorans

The reductive alkylation of fluoran green base with hydroxybenzaldehydes gave novel fluorans that exhibited thermochromism, reversibly changing colour from very pale pink to deep green, in methyl stearate and in microcapsules containing methyl palmitate/isopropyl palmitate without the need of an added phenolic colour developer. Acylation of fluoran green base with O-acetylsalicyloyl chloride and subsequent cleavage of the acetyl group gave a new colour former bearing an o-hydroxybenzoyl moiety which also exhibited thermochromism, reversibly changing from colourless to red.